Gordon Ramsay\'s Great British Pub Food

Mulligatawny

Originating during colonial times, this soup has retained

its popu la rity to th is day. We Ii ke to serve it at ou r pu b, The

Narrow, which is located near East India Docks - once the

landing port for exotic spices shipped in from the Far East.

This mildly spiced soup may very well have expanded the

English palat e and ignited our love of Indian curries.

Melt the butter in a pan, add the onions w it h some seasoning and

sweat for 3- 4 minutes, until they begin to soften. Stir in the tomato

puree, curry powder and f lour, and cook, stirring frequently, for

2 minutes until fragrant. Add the ginger and apple, and stir over a high

heat for a few minutes.

Pour in the stock, stirring and scraping the bottom of the pan with a
wooden s poon to deglaze. Add the coconut milk and bring back to
a simmer. Let hubble gently until reduced slig htly and thickened. Add
the rice a nd sin l er for another 3-4 minutes. Season generously with
salt and pepper to taste.

Ladle the soup into warm bowls and garnish with a swirl of soured
cream and a scatt ering of coriander leaves.

SERVES 4

2Sg butter

2 large onions, peeled

and chopped

sea salt and black pepper

3 tbsp tomato puree

2- 3 tsp mild curry

powder, to taste

2 tbsp plain flour

2-3 tbsp grated fresh

root ginger

1 green apple, peeled

and grated

400ml chicken stock

(see page 243)

400ml tin coconut milk

150g cooked rice

TO SERVE

3-4 tbsp soured cream

(or double cre am)

small handful of

coriander leaves

SOUPS AND BROTHS 73